Sweet Wattleseed Syrup

This is a wonderfully rich syrup with deep nutty/coffee flavour of wattleseed. Perfect for a delicious dessert topping, or for a wonderful cocktail with whisky or brandy base.  We've made an Athol Brose cocktail with this delicious syrup and that results in the most wonderful mix or a traditional Scottish dram with the flavour of a truly Australian origin. You can preserve oranges, apricots or any seasonal fruit in this syrop. Pour over pancakes for a deliciously decadent and different flavour!

Makes 2 cups(500ml)

1cup castor sugar 

3/4 cup brown sugar

1 cup water

 1 tablespoon (20g) Wattleseed (roasted and ground)

Place the water and sugar into a heavy based saucepan and heat until the sugar has dissolved.

Add the wattleseed and bring the mix to the boil. Lower the heat and simer gently until the volume has reduced by a third.

Remove from the heat and you can choose to strain or to leave the wattleseeds in the mix if you don't mind the particles. If you prefer a clearer syrup it is best to strain through muslin or similar to capture most of the small ground wattleseeds. you can strain twice or more if required.

The syrup can be put into sterile jars or bottles and sealed while hot. This syrup will keep for up to 12 months. Please keep in the refrigerator after opening


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